Murph's Chinese-Irish Stew

      1 pound        round or chuck steak, 
                        cut in 1/2" to 3/4" cubes
      2              carrots, 
                        cut in 1/2-inch pieces
      1 large        russet potato, peeled, 
                        cut in 1/2" to 3/4" cubes
      1 handful      frozen pearl onions (optional)
      2              scallions, 
                        cut in 2-inch sections
                     -or-
      2 teaspoons    minced dry onions
      4 slices       ginger root (about the size of a quarter)
      2 teaspoons    sugar
    1/2 teaspoon     salt
      3 Tablespoons  soy sauce
      1 bottle       beer (8 ounces)
      1              dried red hot pepper
      3 Tablespoons  ketchup
                     dry vermouth to cover meat for marinating
                     oil to saute

 Place meat chunks in bowl; pour over vermouth tocover and let 
 marinate for at least 30 minuts.  Heat frying pan unti hot.  
 Add oil and, over high heat, brown the meat pieces.  Add beer, 
 soy sauce, sugar, salt, ginger root, hot pepper and ketchup.  
 Reduce heat and simmer, covered, for approximately two hours 
 or until meat is tender.  Add potato.  After 15 minutes, add 
 pearl onions (if using) and mix into the stew, and then add 
 carrots, without mixing in.  Increase heat to medium-low and 
 cook covered for an additional 15 minutes.  Remove red pepper 
 and ginger slices before serving (or at least warn people.)

 Heavily adapted from 
 "Florence Lin's Chinese One-Dish Meals"

 source: Blake Murphy (Maryland)
         in
         The Chaotic Kitchen
         rec.food.cooking cookbook 2002